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Pastry 5B (CSCA
Dessert Sauces
Term | Definition |
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DESSERT SAUCES | Any type of liquid mixture (hot or cold) that is either served separately or with the dessert to enhance its flavor, presentation and texture |
SIMPLE SYRUP | A solution of water and sugar boiled for 1 minute. Used to moisten cakes and to make sauces, sorbets and beverages. A syrup’s density is dictated by its intended purpose. |
COOKED SYRUP | Same as a simple syrup, but heated to a much higher temperature in which the liquid sugar will solidify when cooled. |
CRÈME ANGLAISE | The most versatile of all dessert sauces. It is a stirred custard made from milk, egg yolk and sugar. Its consistency and flavor can be altered to serve a multitude of purposes. |
ZABAGLIONE (SABAYON) | Originally an Italian dessert sauce flavored with dry Marsala wine, it has evolved to incorporate different liqueurs and flavors. Traditionally made in a round bottom copper bowl with egg yolks, sugar and Marsala wine. |
CHOCOLATE SAUCE | Made with a combination of melted chocolate, milk/cream, egg yolks, or other liquids. Can also be made by using a simple syrup and cocoa powder. Any type of chocolate may be used, but the most common is the bittersweet (semisweet). |
CARAMEL SAUCE | Diluted caramelized sugar. May be diluted with water, milk/cream, fruit juices/purees, and liqueurs. Special care must be taken as caramel sauces can splatter, boil over, and cause severe burns |
FRUIT SAUCES | Made by pureeing fruit. May be strained to make a coulis. A small amount of lemon juice should be added to the sauce to retard oxidation of many fruits as well as balance the acidity of the sauce. |